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I love this Mediterranean cucumber salad! So colorful and flavorful, yet so quick and easy to make!
Using fresh cucumbers, cherry or grape tomatoes, and red onion along with a few other ingredients creates a crunchy salad that's hard to resist.
I like to marinate everything before adding the tomatoes, which really melds and increases the flavors and softens the onions a bit.
So just throwing it all together (minus the tomatoes), refrigerating for 30 minutes, then adding the tomatoes is all it takes to create a fabulous cucumber salad.
Refrigerating tomatoes decreases their flavor, so this is a big no-no. That's why I marinate the salad before adding the tomatoes.
Use whatever small tomatoes you have or like. I had red cherry tomatoes and yellow ones in my garden.
I love how the added yellow color gives even more color. If you can find a blend of small heirloom tomatoes, that would be great.
If all you have are Roma tomatoes, by all means use them! If using larger tomatoes, simply cut them up more where they are about one-quarter to one-half inch in size.
Small pieces make sure that you're getting all the flavors of the salad in each bite.
What You'll Need
4 cups cucumbers (4 small), chopped
¼ cup fresh parsley, chopped
½ red onion (¾ - 1 cup), sliced
1 cup cherry or grape tomatoes, halved
¼ cup plain yogurt or sour cream
2 Tablespoons lemon or lime juice (from one lemon or lime)
1 teaspoon dry oregano
½ teaspoon garlic powder
¼ cup olive oil
1 teaspoon salt
½ teaspoon black pepper
Making Cucumber Salad
Mix together cucumbers, parsley, and onion in a large bowl.
In a medium bowl, combine marinade ingredients and blend with a fork or whisk until smooth.
Add to cucumber mixture and blend together gently until incorporated.
Refrigerate at least 30 minutes to help meld flavors.
Add tomatoes just before serving and gently mix in. Note that it's best not to refrigerate with tomatoes added due to decrease in flavor.
Use the freshest vegetables possible in this salad. And for the best color, use a colorful heirloom blend of cherry tomatoes.
Not necessary - you can certainly just use red cherry or grape tomatoes - but the more colorful the better if possible!
As far as peeling, I left my cucumbers unpeeled, but you can certainly peel them if you wish (or if your cucumber skins are tough or extra thick).
Your choice. I left the peel on for added nutrition and color, but peeling or not peeling will definitely not alter the taste of this Mediterranean cucumber salad recipe or make it less flavorful or delicious.
Mediterranean Cucumber Salad with Lemon Herb Dressing
- 4 cups cucumbers , chopped (4 small)
- ¼ cup parsley , fresh, chopped
- ¼ cup plain yogurt or sour cream
- 2 tablespoon lemon juice from one lemon
- 1 teaspoon oregano , dry (or 1 Tablespoon fresh, chopped)
- ½ teaspoon garlic powder
- ½ red onion sliced (¾ to 1 cup)
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cherry tomatoes (or grape), halved
- Mix together cucumbers, parsley, and onion in a large bowl.
- In a medium bowl, combine marinade ingredients and blend with a fork or whisk until smooth.
- Add to cucumber mixture and blend together gently until incorporated.
- Cover and refrigerate at least 30 minutes.
- Add tomatoes just before serving and gently mix in. (Best not to refrigerate with tomatoes added due to decrease in flavor.)
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